According to the pharmacopoeia

This product is a Tibetan habitual medicinal herb. It is the dried mature fruit of Phyllanthus emblica L., family Euphorbiaceae. Harvested in winter to the next spring when the fruit is ripe, remove impurities, dry.

[Properties] The product is spherical or oblate spherical, 1.2 ~ 2cm in diameter, the surface brown or dark green, with light yellow granular protuberances, with wrinkles and inconspicuous 6-angled, fruiting pedicel length of about 1mm. pericarp 1 ~ 4mm thick, hard and brittle. Endocarp yellow-white, hardcore-like, the surface is slightly 6-angled, dorsal suture line of the upper part of a number of fascia vein lines, drying can be cracked into 6 petals, 6 seeds, nearly three-angled, brown. Slight gas, sour and astringent flavor, back to sweet.

Sweet, sour, astringent, cool. Attributed to the lung and stomach meridians.

Functions and Indications] Clearing heat and cooling blood, eliminating food and strengthening the stomach, promoting the production of body fluid and relieving cough. Used for blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, dry mouth.

Usage and Administration 】3～9g，more into pills and bulk.

Storage: Keep in a cool and dry place.

Nutritional composition of Eugenia caryophyllus fruit

There are 12 kinds of vitamins, 16 kinds of trace elements, 18 kinds of amino acids, organic acids, proteins and sugar.

Among them, the content of vitamin C is very high and stable, the average content is 100 times that of citrus, 160 times that of apple, 5 times that of kiwi, and it can tolerate higher temperature and longer drying, in addition, it is rich in tannin, the content of immature fruits is 30% to 35%, the bark of the tree is 22% to 31%, and the young leaves are 23% to 48%, with a slightly sweet, acidic, astringent, and cool taste.

Current status of processing and utilization of Eugenia caryophyllata

4.1 Fruit Juice Beverage
Fresh juice drinks processed with Eugenia cambogia are mostly Eugenia cambogia liquid drinks and solid drinks, which maintain the original flavor and nutritional value of Eugenia cambogia, especially the content of VC and VPP. It is sweet and delicious, with special flavor, and has the effect of cooling and relieving summer heat. The high tannin content of Eugenia caryophyllata, the precipitation of Eugenia caryophyllata juice after too long a period of time, and the large loss of VC if not processed properly are the main reasons why Eugenia caryophyllata has failed to realize the industrialized production.

4.2 Candied fruit
Candied fruit is one of the main products of Eugenia caryophyllata fruit. Candied Eugenia caryophyllata basically maintains the color, flavor and taste of Eugenia caryophyllata, contains more VC and other nutrients, and maintains the medicinal function of Eugenia caryophyllata better.

4.3 Eugenol fruit wine
The fruit wine made from Eugenia caryophyllata is clear and transparent, light green, slightly yellow, sweet and sour, mellow and rich, with a distinctive flavor, and also has health effects.

4.4 Fruit powder of yuganzi
Fruit powder basically maintains more than 70% of the vitamin C of Eugenol, and it is easy to store and transport, and can also be added to various kinds of pastries, with Eugenol fruit powder as the main ingredient, formulated into nutritional powder or therapeutic powder for the elderly Long-term consumption, with clearing blood and heat, lowering blood pressure, preventing and controlling liver and gallbladder diseases, and the fitness efficacy of “serving for a long time to lighten up the body, prolonging the life of the body. It is suitable for the elderly to consume for a long time.